Luscious Vanilla Custard Cream

Name: Luscious Vanilla Custard Cream
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups heavy cream; 1 cup whole milk; 2/3 cup granulated sugar; 4 large egg yolks; 1 vanilla bean (or 2 teaspoons vanilla extract); 2 tablespoons cornstarch; A pinch of salt

Highlighted under: Delicious Desserts Made Simple

When I want to treat myself or impress guests, I whip up this luscious vanilla custard cream. It's rich and velvety, with a flavor that’s both comforting and indulgent. I love the versatility of this cream; it can serve as a dessert on its own or a decadent filling for pastries and cakes. The key to achieving the perfect consistency lies in patiently whisking the mixture until it thickens, giving it that luxurious texture. Trust me, once you try it, you'll find countless ways to enjoy this delightful custard.

Created by

Ella

Last updated on 2026-02-02T00:39:27.987Z

Creating this vanilla custard cream was a delightful experiment that turned out to be a new household favorite. I remember the first time I made it; I was skeptical about the method but was pleasantly surprised by the results. With just a few ingredients—a rich vanilla bean, eggs, and cream—I managed to create something extraordinary that made everyone ask for seconds.

What I learned is that taking the time to allow the custard to cool properly while whisking can make a huge difference in texture. The result is a smooth, luscious cream that enhances any sweet dish, and I can't get enough of it!

Why You'll Love This Recipe
A classic flavor that never goes out of style
Smooth texture that makes every bite memorable
Flexible use in desserts, pastries, or on its own

Mastering the Temperature

The success of this Luscious Vanilla Custard Cream greatly depends on the temperature at which you cook the mixture. It’s essential to heat the cream and milk just to the boiling point, not beyond. The moment you see small bubbles forming around the edges, it's time to remove the saucepan from heat. If you allow the mixture to boil vigorously, you risk curdling the egg yolks later on, which will ruin the silky texture you're aiming for.

When tempering the egg yolks, adding the hot cream mixture gradually is crucial. This technique helps prevent the yolks from cooking too quickly and scrambling. Start with just a few tablespoons of the hot mixture, whisking continuously to slowly raise the temperature of the yolks. Aim for a smooth, uniform consistency before incorporating the yolk mixture back into the saucepan.

Straining for Perfection

Straining the custard through a fine mesh sieve is a pivotal step in achieving that ultra-smooth texture. This process removes any curdled bits and ensures a creamy finish. As you pour the mixture through the sieve into the bowl, use a spatula to press the custard through, helping to extract every last drop. It’s a simple step that can dramatically elevate the quality of your custard.

After straining, don’t forget to cool the custard completely before refrigerating it. Allowing it to come to room temperature prevents condensation from forming under the plastic wrap, which can lead to a watery texture. Once it’s cooled, press the wrap against the surface to avoid any skin from forming, maintaining that luxurious mouthfeel.

Serving and Variations

This custard cream is incredibly versatile and can be served in numerous ways. Enjoy it on its own, garnished with fresh berries, or as a lavish filling for profiteroles or layer cakes. If you're feeling adventurous, fold in some whipped cream for a lighter texture or mix in chocolate, coffee, or citrus zest for unique flavor twists.

For seamless make-ahead preparations, this custard can be stored in an airtight container in the refrigerator for up to three days. However, like most custards, it’s best when freshly made. If you're scaling the recipe, keep in mind that it can easily be doubled or halved without affecting the cooking time significantly, making it a fantastic option for entertaining various guest sizes.

Ingredients

Ingredients for Luscious Vanilla Custard Cream

2 cups heavy cream
1 cup whole milk
2/3 cup granulated sugar
4 large egg yolks
1 vanilla bean (or 2 teaspoons vanilla extract)
2 tablespoons cornstarch
A pinch of salt

Instructions

Combine the Ingredients

In a medium saucepan, combine the heavy cream, milk, and half of the sugar. If using a vanilla bean, split it in half and scrape the seeds into the mixture, adding both the seeds and the pod. Heat over medium heat until just boiling, then remove from heat.

Whisk the Yolks

In a bowl, whisk together the egg yolks, remaining sugar, cornstarch, and salt until the mixture is smooth and slightly pale. Gradually add a few tablespoons of the hot cream mixture to the yolk mixture while whisking continuously to temper the eggs.

Combine and Thicken

Pour the egg mixture back into the saucepan with the remaining hot cream, stir well, and return to medium heat. Continuously whisk until the mixture thickens, about 8-10 minutes. Once thickened, remove from heat.

Strain and Chill

Strain the custard through a fine mesh sieve into a clean bowl to remove any lumps. Let it cool to room temperature before covering with plastic wrap, ensuring that the wrap touches the surface to prevent a skin from forming. Refrigerate for at least 2 hours before serving.

Pro Tips

For an extra touch, try infusing your custard with other flavors like citrus zest or espresso while heating the cream. Just remember to strain it before chilling!

Ingredient Insights

The use of heavy cream is key in this recipe; it not only contributes to the rich flavor but also provides the custard's velvety texture. If you want a lighter version, you could substitute part of the cream with whole milk, but be aware that this will alter the final consistency.

Vanilla beans add an aromatic depth that vanilla extract simply can't match, but if you're in a pinch, the extract will work just fine. For a different spin, experiment with flavored extracts or infuse the milk with spices like cinnamon or star anise during heating.

Troubleshooting Tips

If you notice that the custard isn’t thickening as expected, it might be due to undercooking the mixture. Continue whisking over medium heat, and keep a close eye on the consistency; it should coat the back of a spoon and hold a line when you run your finger through it.

In case your custard ends up with lumps, don't panic! Straining it through a fine sieve will save the day. However, if you see that it has separated or curdled, you might have overheated the mixture—next time, adjust the heat and whisk more gently to prevent this issue.

Questions About Recipes

→ Can I use low-fat milk instead of whole milk?

While you can use low-fat milk, the custard may not be as rich and creamy. Whole milk provides the best texture.

→ How long can I store the custard in the fridge?

You can store the custard in an airtight container in the fridge for up to four days.

→ Is it possible to freeze custard?

Freezing custard is not recommended, as it can change the texture and make it grainy. It's best served fresh.

→ What can I use this custard for?

This custard is versatile! You can serve it as a dessert, fill pastries, or layer it in trifle desserts.